#AppleWeek: Molasses-Mustard Glazed Pork Chops with Apple Butter

I really wasn’t sure if I would be able to support #AppleWeek and I decided at close to the last minute that, I could make it happen! And while I unfortunately missed my opportunity to sign up for some (not all!) great sponsor items, that didn’t mean I couldn’t share some fabulous apple recipes with 2 dozen of my blogging friends. A huge thank you goes out to Carlee of Cooking with Carlee for organizing this great week.

Disclaimer: This post contains affiliate links.

I had just purchased a curriculum for homeschooling my preschooler which opened up a lot of time I didn’t think I was going to have and the first unit is apples! While I’m actually saving that unit to coincide with some family apple picking, it had me thinking! And I’d just made this savory pork dinner fromBobby Flay’s Grill It.

It would seem natural that apple butter could pair nicely with pork chops, too. And, I’m sure it does! But the apple butter you’re thinking of (and that I thought originally when reading the recipe title) is not the apple butter served over these chops. Instead of a “butter” made from apples, it’s real butter infused with apples, onions, and spices. Delicious!

Molasses-Mustard Glazed Pork Chops with Apple Butter

Ingredients for pork:

1/4 C molasses

1/4 C Dijon mustard

2 tbsp whole-grain mustard

4 1″ thick bone-in pork chops

2 tbsp canola oil

Ingredients for butter:

2 tbsp canola oil

1 small yellow onion, diced

1 clove garlic, minced

2 Granny Smith apples, peeled and diced

3 tbsp brown sugar

1 tsp cinnamon

1/4 tsp Kosher salt

1 1/2 sticks butter, softened

Steps:

Make butter: In a large non-stick skillet heat the oil over medium-high heat. Saute the onions until tender. Add the garlic and cook for 30 seconds. Add the apples and browns sugar. Cook until apples are soft yet not falling apart. Stir in the cinnamon and salt, cook another minute. Remove from heat and allow to cool. Place in a food processor with the butter until smooth. Cover and refrigerate a least an hour. Bring to room temperature before serving.

Make the glaze: Whisk together the molasses and mustards. Season to taste with S+P.

Grill the pork chops: Brush the pork with the canola oil, season with S+P, and grill 3-4 minutes. Brush with the glaze and flip the pork. Grill another 4 – 5 minutes. Brush with more glaze and cook another minute. Remove from heat and allow pork to rest under foil for 5 minutes.